How to Make Buttermilk from Milk

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  • 6/8/11
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  • Buttermilk
    Buttermilk was originally the sour liquid left after churning cream into butter. Commercial buttermilk that we buy today is cow’s milk to which lactic acid bacteria have been added. The lactic acid makes the buttermilk taste sour. If a recipe calls for buttermilk and you don’t have any on hand, you can make an easy substitution.

    1.
      What you’ll need for one cup of buttermilk substitute:

    • Just under one of cup milk

    • 1 tablespoon lemon juice or white vinegar

    2.
    Place lemon juice or vinegar in a measuring cup.

    3. Add enough milk to make one cup of liquid.

    4.  Let stand five minutes.

    If you have more time, you can make your own buttermilk. Take note, though, that you’ll need to buy a small amount of cultured buttermilk as a starter.

    1.  Assemble these ingredients:

    • 8 ounces of cultured buttermilk for each quart of new buttermilk you plan to make (Choose a carton labeled, “Active cultures.”)

    • 3 cups of store-bought milk

    • Clean quart jar with lid

    2.  Pour the 3 cups of milk into the jar. Add the cultured buttermilk.

    3.  Shake the jar vigorously, and let stand at room temperature for 24 hours.

    4.  Taste the buttermilk. If it is not sour enough, leave for another 12 hours. You can
    tell the buttermilk has cultured when it coats the glass.

    Tips:

    1.  The acidity of buttermilk allows it to keep in the refrigerator for two weeks.

    2.  If you want to make larger quantities of buttermilk, maintain the one-to-three ratio of ingredients.


    Questions:  

    1.  How do you make buttermilk?

    2.  Did this work for you?

    Image Credit:  gurke
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